Spinach And Mushroom Enchiladas With Cilantro Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 corn tortillas or 12 flour tortillas
• 1 1/2 cups monterey jack cheese, shredded
• 1 tablespoon butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 lb mushroom, chopped
• 1/4 cup wine
• 12 ounces fresh spinach, washed, drained and coarsely chopped
• 1/4 cup lime juice or 1/4 cup wine
• 3/4 cup water
• season salt, to taste (reduced to 1 t from 1 t and it was still considered salty please adjust to your taste or leave out a) (optional)
• 1 tablespoon chicken bouillon granule
• 1 tablespoon garlic powder
• 1/2 cup cilantro, chopped, use the amount that suits your taste
• 1 cup sour cream

Recipe

• 1 filling: heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• 2 remove half of the mushroom mixture and set aside, reserving for the sauce.
• 3 add wine and cook for 2 minutes more.
• 4 add spinach and cook until spinach is wilted and liquid has evaporated. taste and add salt or season salt to taste if needed.
• 5 sauce: in a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. reduce heat to simmer until sauce just begins to thicken.
• 6 preheat oven to 350°f
• 7 wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• 8 divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• 9 pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.